Authentic Mutton Recipe- Sesame-Peanut Spiced Lamb Curry

Last Updated on 6 months ago by Neha Deshmukh

Authentic Mutton Recipe – Sesame-Peanut Spiced Lamb Curry

Introduction

There’s just something about a slow-cooked mutton curry that feels like home, isn’t there? This isn’t just any mutton curry, though. This is the kind my grandmother used to make – a deeply flavorful, aromatic dish with a unique spice blend featuring sesame seeds, peanuts, and nigella seeds. It’s a little bit special, a little bit different, and absolutely delicious. I first made this myself when I moved away from home, desperately trying to recreate those comforting flavors. It took a few tries, but I think I’ve finally gotten pretty close! Let’s get cooking.

Why You’ll Love This Recipe

This mutton curry is a real flavour bomb! The combination of spices creates a warmth and depth you won’t find in your average curry. It’s a bit of a project, but the results are so worth it. You’ll love it because:

• It’s packed with authentic Indian flavors.
• The sesame-peanut spice blend is truly unique.
• It’s perfect for a special occasion or a cozy weekend meal.
• The mutton becomes incredibly tender and succulent.

Ingredients

Here’s what you’ll need to make this amazing mutton curry:

• 1 kg Lamb meat with bones (about 2.2 lbs)
• 2 Onion, sliced
• 1 tbsp Red chili powder (adjust to taste)
• 3 Green chilies, small slit in middle
• 1 tbsp Turmeric powder
• 3 tbsp thick Tamarind paste
• 3 Garlic cloves, peeled
• 10 Curry leaves
• Oil, as needed
• Salt, to taste
• 2 sprigs Coriander leaves, for garnish
• 1 tbsp white Sesame seeds
• 2 tbsp Peanuts
• 2 tbsp thin Dry coconut slices
• 1 tbsp Nigella seeds (Kalongi)
• 1 tbsp Coriander seeds
• 2 Cloves
• 1 inch Cinnamon stick

Ingredient Notes

Let’s talk about these ingredients for a minute. A few things make this recipe stand out!

• The Spice Blend: The sesame seeds, peanuts, and nigella seeds (kalongi) are the stars here. Don’t skip them! They add a nutty, earthy flavour that’s just incredible. Dry roasting them really brings out their aroma.
• Lamb with Bone: Using bone-in lamb is key for a richer, more flavorful curry. The bones release collagen as they cook, creating a beautiful, silky gravy.
• Tamarind Paste: Tamarind provides a lovely tanginess. You can find it at most Indian grocery stores. If you can’t find paste, you can use tamarind pulp – just soak it in warm water and strain it.
• Regional Variations: Mutton is cooked so differently across India! In some regions, yogurt is used in the marinade. Others favour a lot of ginger. This recipe leans towards a South Indian influence with the curry leaves and dry coconut.
• Oil: Traditionally, mustard oil is used in many Indian curries, especially in the North. However, any neutral oil like vegetable or canola oil works well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the lamb meat with red chili powder, turmeric powder, and salt for about 30 minutes. This helps tenderize the meat and infuse it with flavour.
2. While the lamb marinates, let’s work on the spices. Dry roast the sesame seeds, peanuts, nigella seeds, and dry coconut separately in a dry pan until fragrant and lightly browned. Be careful not to burn them! Once cooled, remove the peanut skins.
3. Now, heat some oil in a pan and fry the sliced onions and green chilies until golden brown and crispy. Set these aside – they’ll add a lovely crunch and flavour to the curry.
4. Time to cook the mutton! Pressure cook the marinated mutton with enough water (about 4-5 cups) for 4-5 whistles, or until the meat is tender. If you don’t have a pressure cooker, you can simmer it in a pot for about 1.5-2 hours, or until tender.
5. While the mutton is cooking, grind the roasted spices, fried onions, garlic, cinnamon, and cloves into a smooth paste with a little water. A good quality blender or food processor is your friend here!
6. Finally, heat some oil in a large pot and sauté the masala paste until fragrant. Add the cooked mutton, tamarind paste, green chilies, and 1.5 cups of water. Simmer for 15-20 minutes, or until the gravy thickens to your liking.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the spice roasting! It’s crucial for developing the flavour.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the lamb for jackfruit or soy chunks. The spices will work beautifully with either.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of red chili powder to your preference. My family likes it fairly spicy, but you can tone it down if you prefer.
• Festival Adaptations: This curry is often made during Eid and Bakrid. My aunt always adds a handful of fried shallots for extra flavour during these celebrations.

Serving Suggestions

This mutton curry is fantastic with:

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip) to cool things down
• A simple onion and tomato salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

1. What cut of lamb is best for this curry? Shoulder or leg of lamb are great choices. They have enough fat to keep the curry rich and flavourful.
2. Can I use a different type of oil? Which is most authentic? You can use vegetable, canola, or even coconut oil. Traditionally, mustard oil is used, but it has a strong flavour that not everyone loves.
3. How do I adjust the tamarind paste to my preferred sourness level? Start with 3 tablespoons and taste. Add more, a teaspoon at a time, until you reach your desired level of tanginess.
4. What is the purpose of dry roasting the spices? Dry roasting enhances the flavour and aroma of the spices. It also helps to remove any moisture, which prevents them from clumping.
5. Can this be made in an Instant Pot? If so, what are the adjustments? Yes! Sauté the masala paste in the Instant Pot, then add the mutton, water, and tamarind paste. Pressure cook on high for 30-40 minutes, followed by a natural pressure release.
6. How can I tell when the mutton is perfectly tender? The meat should be falling off the bone and easily shredded with a fork.